Cut the beef tomato into slices and cover the bottom of the pot with them.
Now layer the deep-fried vegetables, the chicken and the rice one after the other in the pot and add 600 ml of the homemade chicken stock and let it boil up for about 3 minutes.
Put the lid on the pot and reduce the heat to the lowest level. Let Maqlube cook for about 35 - 40 minutes with the lid closed.
Let the finished maqlouba sit for about 10 minutes with the lid open and the stove turned off, then place a serving dish on the pot and quickly but carefully turn the pot with the serving dish upside down.
Lift the pot carefully and serve the maqlouba on the serving dish. Serve with fresh yoghurt.